Sous chef

Summary Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties. Duties and Responsibilities Prepares or directly supervises the daily preparation of soups, sauces and specials. Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Assumes responsibility for kitchen in absence of Executive Chef. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking, maintaining standards of quality, cost, eye appeal and flavor of foods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Makes recommendations for maintenance, repair and upkeep of the kitchen, equipment and other areas of the club. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience Associates Degree and two to four years related experience and/or training; or equivalent combination of education and experience. #J-18808-Ljbffr